Monday, January 4, 2010

I wanted to share a family favorite, Chicken Piccata. Growing up I was not a fan of capers. I don't think I'd ever tried them, they just looked weird. A few years ago my mom made Chicken Piccata and I realize those little odd looking green capers are actually delicious!!

For the past two years we've had Chicken Piccata on Christmas Eve. Paired with a nice salad, crusty bread and wine, it's a great meal! While the recipe includes a splash of wine, we have made it without the wine and it's just as good.Chicken PiccataIngredients2-4 boneless, skinless chicken breast, cubed2 Tbsp grated Parmesan cheese1/3 cup flourSalt and pepper4 Tbsp olive oil1/2 cup chicken stockSplash of white wine3 Tbsp lemon juice1/4 cup capers (we use the caper juice too, for extra flavor)1 pkg whole wheat spaghetti1 glass of wine for the cook (optional but strongly encouraged!)

Directions1 Cut the chicken breasts into 1 inch cubes.2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Coat them thoroughly in the flour mixture.3 Heat olive oil in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other pieces in the same manner, remove from pan. Cover to keep warm while you prepare the sauce.4 Add the chicken stock, splash of white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Simmer while the sauce thickens to approximately half. If sauce is looking thin, add a pinch or two of flour. Add chicken to the sauce and simmer for a few more minutes.5 Serve over whole wheat pasta.

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a little enchelleadaHello, I’m Michelle! Welcome to the place where I share mycreative endeavors and everyday adventures. Together they make upthe whole enCHELLEada! Thank you for reading.the whole enchelleada